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Pasta Showdown: Artisan vs Industry
Do you know your noodles? The author explains why small-scale producers are the way to go.
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Photo by chispita_666/Flickr CC
Do you know your noodles? The author explains why small-scale producers are the way to go.
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Don't be tricked into thinking all varieties are the same--this kind tastes different than the grocery store version.
Since medieval times, food lovers have used this technique to make memorable spaghetti, penne, and more.
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The author always knew the nuts tasted good, but he wasn't aware of their history or of how healthy they are.
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It's not as strange as it sounds. Pfeffernüsse cookies use the savory spice, and they go with coffee, tea, and more.
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In honor of the holidays, the author lists products he's glad to have, from gingerbread to olive oil.
It's made of eggs, rather than cornmeal or flour, and it's similar to an Italian frittata.
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Forget horseradish. Harissa, a hot red sauce from North Africa, adds a kick to tomato-based drinks.
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This Polish-born bread is round, yeasty, and ideal for breakfast--but it doesn't have a hole.
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The spice main not play a central role in American cuisine, but these two versions are worth trying.
The world may never run out of oil—and the consequences could be dire. Plus: avoiding the worst parts of death, Henry Kissinger's statesmanship, reconsidering hair metal, and more.
